Ingredients
- Roux
1 c peanut oil
1 c flour
Cook over medium heat, stirring frequently and don't allow to burn. Cook till it is the color of dark caramel, just shy of chocolate caramel. You can let it sit over night and pour off some of the oil for a lower calorie option, but be sure to add all of the browned flour to the soup. If you let it settle overnight, add to the soup after rewarming gently.
Vegetable Saute
1 stick butter
2 large onions
2 green bell peppers
1 bunch celery w/ leaves
1 bunch scallions
Seasoning Puree
8 cloves garlic
1/4 c Worcestershire Sauce
1 tbsp Tabasco
2 t basil
2 t oregano
2 t thyme
1 t paprika
1/2 t cayenne
1/2 t allspice
1/2 t cloves
black pepper
3 cans tomatoes, no salt
1 bunch Italian flat leaf parsley
Pot of greens
6 bunches of a variety of greens: mustard, turnip, spinach, arugula, kale, beet, chard, collard... sliced into thin ribbons
6 c vegetable broth
1 can tomatoes, no salt
4 bay leaves
Description
From Crescent Dragonwagon
Spark Recipes
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